Homemade Bagels – Chewy, Delicious, and Perfect for Any Time of Day
There’s something truly special about biting into a freshly baked bagel with its crisp, golden crust and soft, chewy interior. Whether you enjoy them toasted with a schmear of cream cheese or piled high with smoked salmon and capers, homemade bagels are a treat that’s worth the effort. While they might seem intimidating, making bagels at home is surprisingly simple and allows you to customize flavors, toppings, and textures to your liking. With just a few basic ingredients and some kitchen know-how, you can enjoy these delicious, bakery-style bagels right from your own oven.
Why Make Bagels at Home?
Homemade bagels are fresher and more flavorful than store-bought ones, and you can control the ingredients and flavors. From classic plain and sesame seed bagels to more adventurous varieties like cinnamon raisin or everything bagels, the possibilities are endless. Making your own bagels is also more economical, and you can enjoy the satisfaction of baking your favorite breakfast staple from scratch. Plus, they’re perfect for meal prepping and can be frozen for quick breakfasts or snacks.
Ingredients and Tools:
You’ll need a few basic ingredients and tools to make homemade bagels. The process involves making a simple yeast dough, shaping the bagels, boiling them briefly, and then baking them to perfection.
- Ingredients: Bread flour, active dry yeast, water, sugar, salt, and optional toppings like sesame seeds, poppy seeds, or dried fruit.
- Tools: A large mixing bowl, a baking sheet, a pot for boiling, and a slotted spoon or spatula.
Recipe: Homemade Bagels
- Yield: About 8 bagels
- Serving Size: 1 bagel
- Approximate Nutritional Values per Serving:
- Calories: 270 kcal
- Total Fat: 1 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 480 mg
- Total Carbohydrates: 56 g
- Dietary Fiber: 2 g
- Sugars: 6 g
- Protein: 9 g
Ingredients:
- 4 cups bread flour (plus extra for dusting)
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110°F)
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 tablespoon barley malt syrup or honey (optional, for boiling)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, dried onion or garlic flakes
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes, or until it becomes foamy. This means the yeast is active and ready to use.
- Make the Dough:
- In a large mixing bowl, combine the bread flour and salt. Make a well in the center and add the yeast mixture. Mix with a wooden spoon or your hands until a rough dough forms. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water, 1 tablespoon at a time.
- Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until it’s smooth and elastic. The dough should be firm but not dry.
- First Rise:
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Bagels:
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball, then use your finger to poke a hole through the center of each ball. Gently stretch the hole until it’s about 1-2 inches wide. Place the shaped bagels on a baking sheet lined with parchment paper.
- Second Rise:
- Cover the shaped bagels with a towel and let them rise for about 20-30 minutes, until they’re slightly puffy.
- Boil the Bagels:
- Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil. Add the barley malt syrup or honey, if using, to the boiling water. Boil the bagels in batches, 1-2 at a time, for about 1 minute on each side. Use a slotted spoon to transfer them back to the baking sheet.
- Add Toppings:
- While the bagels are still damp from boiling, sprinkle them with your desired toppings. Gently press the toppings into the dough to help them adhere.
- Bake the Bagels:
- Bake the bagels in the preheated oven for 20-25 minutes, or until they’re golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely before slicing.
Tips for Perfect Homemade Bagels:
- Use Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps create the chewy texture that’s characteristic of bagels.
- Boil Before Baking: Boiling the bagels is crucial for achieving a chewy crust. Adding barley malt syrup or honey to the water gives the bagels their distinctive flavor and golden color.
- Don’t Skip the Second Rise: Allowing the bagels to rise a second time before boiling helps them maintain their shape and creates a softer, fluffier interior.
Flavor Variations for Bagels:
- Cinnamon Raisin Bagels: Add 1/4 cup of sugar, 1 teaspoon of cinnamon, and 1/2 cup of raisins to the dough during the mixing stage for a sweet, spiced bagel.
- Cheddar Jalapeño Bagels: Mix 1 cup of shredded cheddar cheese and 1/4 cup of chopped jalapeños into the dough for a cheesy, spicy twist.
- Whole Wheat Bagels: Replace half of the bread flour with whole wheat flour for a heartier, more nutritious bagel.
Creative Ways to Enjoy Bagels:
- Classic Bagel Sandwich: Spread with cream cheese https://cyrusramsey.com/homemade-cream-cheese-smooth-creamy-and-oh-so-delicious/ and top with smoked salmon, capers, and red onion for a delicious breakfast or lunch.
- Bagel Pizza: Top a halved bagel with tomato sauce, cheese, and your favorite toppings. Bake until the cheese is melted and bubbly.
- Bagel French Toast: Dip halved bagels in a mixture of eggs, milk, and cinnamon, then cook them in a skillet for a fun twist on French toast.
Storing Homemade Bagels:
Store your bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bagels in a freezer-safe bag for up to 3 months. To enjoy, simply thaw and toast them for a quick, delicious meal.
Health Benefits of Bagels:
Bagels are a great source of carbohydrates, which provide energy. Using whole wheat flour increases the fiber content, supporting digestive health and helping you feel full longer. You can also add seeds or nuts to the dough or toppings for extra protein and healthy fats.
